Mhoba American Oak Aged Rhum – October 2022

Well this is HUGE R(h)um news! Following on from the hugely popular Members Extra release in August and the HUGE cult following in Europe, we are very excited to release a true in-house paddock to bottle rhum from the fields of South Africa – Mhoba American Oak Aged Rhum! Plus its very exclusive in Australia to your favourite Tribe!

Mhoba Rhum is a South African ‘paddock to bottle’ producer that is making some mighty big waves around the world with their fantastic cane-juice based funky rhums! Completely hand-crafted, and using some interesting and unique maturation techniques, Mhoba is truly an artisanal producer by any standard!

Mhoba grow, cut and de-trash their own ‘Nkomazi’ sugarcane on-site. They then crush it in their own unique hand-built, manually batch-fed crusher.  Yes, I did say hand-built. In fact, the founder/owner Robert Greaves (an ex-mechanical engineer) has had a hand in manufacturing much of the equipment on the property.

Mhoba American Oak Aged Rhum

We premiered the Mhoba brand in Australia a few months ago (our August ‘Members Extra’) with their ‘Strand 101’, a blend of aged, and un-aged agricole-style spirit. And the feedback from members was, frankly, amazing!

So good, in fact, that we knew we had to get this out to the whole of the tribe, ASAP! Getting the numbers we need to make a ‘Rum of the Month’ has been stopping us, but now the boat has landed!

They make use of dunder in their ferments and are not scared to utilise wild yeasts and looong fermentation times (their ‘High Ester’ expression ferments for an incredible three weeks!). They use traditional copper pot-stills – hand made by the founder Robert Greaves (of course).

By far though, the most unusual aspect of the Mhoba Rhums is their preferred aging technique. Instead of aging in oak barrels – instead they primarily age in 30L glass Demijohns (like a large bottle).  They add charred white American Ok staves to the Demijohns and then fill them with spirit to age.  I’m not sure why they do this – but I assume it may have something to do with preventing (eliminating?) angels share.

The Mhoba American Oak Aged Rhum is aged in the Demijohns for just over a year – and then is switched to an American Oak ex- South African whisky cask for further ‘traditional’ maturation for around another year.  It is then reduced to 43%abv, hand-bottled and labelled, then packed for distribution – all done, in-house, by hand, by the crew at Mhoba!

This rhum has absolutely no colour, sugar or additives of any kind. As they say on the label – just passion, time, love and attention, fermented and distilled sugarcane juice, crystalline water and congeners from American oak. Nothing Else!

Now, in our championing of transparency in the Rum industry – we must point out that this isn’t – in Australia – technically considered a rum.  Hence the Australian-only branding as Mhoba Rhum.  It is branded ‘Mhoba Rum’ everywhere but in Australia. Unfortunately, the Demijohn aging technique used by Mhoba does not qualify – not being aged IN an oak barrel.  It’s kind of the opposite, really – the oak is IN the rum.

Mhoba American Oak Aged Rhum

Mhoba American Oak Aged Rhum Tasting Notes:

Nose: Funky esters ( lipstick, nailpolish remover and paint thinner) swirl over last nights  campfire fire charcoal.  There’s also mashed over-ripe banana and over-ripe fruit

Palate: Nice oily mouthfeel (pot still!). Lush tropical fruits in spades – paw-paw, banana, pineapple and a tangy passionfruit kick. The funk is subdued but definitely still there – adding an over-ripe sweetness to the mix. A very approachable, sweet palate on this one.

Finish: Nice long and chewy finish. More of those funky esters play out as the fruit slowly fades. Very minimal pepper throughout and just a touch of wood-smoke re-appears as it’s done.

  • PRICE : $149

  • ABV : 43%

  • BOTTLE: 700ml

  • REGION: South Africa

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered

Mhoba American Oak Aged Rhum

FROM MHOBA

This rhum is made purely from the fresh juice of our own Nkomazi sugarv\cane grown on the Mhoba Esate, near the small village of Malalane in South Africa.

Our American Oak Aged Rhum is made by aging the distillates from our unique, self-built, artisanal pot stills. Yhis ruhum is initially aged in large glass demijohns with American White Oak staves which we cut and char on woof-fire coals at the distillery. Our ‘’Glass Cask Rhum’  is then transferred to ex- South African whisky casks for secondary maturation.

Ingredients: Passion, time, love, and attention, fermented and distilled pure sugarcane juice, crystalline water and gongeners from American oak. Nothing Else!

ABOUT MHOBA

Nestled amongst the rolling hills of the Onderberg district of Mpumalanga and amidst our own sugarcane fields, you can find The MHOBA Rum Distillery: An artisan distillery where we make 10 different types of Pure Single Estate Sugarcane Rhum or Pure Single Sugarcane Rhum.

Unlike most traditional rum, which is made from molasses which is the by-product of refined sugar production, MHOBA rum is made from pure sugarcane juice. Our rum is 100% pot distilled from fermented sugarcane juice and contains no additives, colourings or flavour modifiers and is therefore termed Pure Single Rum; The rum equivalent of Single Malt Whiskey.

What makes MHOBA rhum even more unique is that the whole rum making process occurs on our sugar estate. From planting our own organic sugarcane right through to hand filling and labelling our bottles after distilling in our self-designed and self-built stills, MHOBA Rhum is 100% rum that is made by us.

MHOBA RUM. FROM FARM TO BOTTLE AND PROUDLY SOUTH AFRICAN!

Mhoba American Oak Aged Rhum
Mhoba Disitilling

Boutique-y Rum Diamond Distillery 18 Year Old Unconfirmed Still – September 2022

Boutique-y is BACK! But this absolutely fantastic 18-year-old, limited release, pure rum all the way from Guyana does have a certain air of mystery about it! There are only 970 bottles of the Boutique-y Rum Diamond Distillery 18yo rum worldwide and the Rum Tribe have the entire Australian allocation…yep, exclusive to the Tribe!

Our Rum of the Month is this sensational rare, pure, aged, single rum from Guyana.  Yes folks, a pure, unadulterated Demerara rum from Guyana’s legendary Diamond Distillery.  Not just any old Diamond Distillery rum, no less than an 18-year-old, pure rum, with no added sugar, colouring or flavouring, presented at a close to cask strength bottling.

Boutique-y Rum Diamond Distillery 18 year old

What about the mystery you say? What we DO know about it is that it was distilled in the Diamond Distillery in Guyana in 2001.  It was then aged in 2 ex-bourbon casks for 10 tropical years in Guyana then shipped to Europe for 8 years of Continental ageing. Both the casks were then disgorged and married together, then bottled at a healthy 51.3% ABV.

What we DON’T know about the Boutique-y Rum Diamond Distillery is exactly what still it was distilled in. You see, Diamond distillery has 4 ‘Heritage Stills’.  In 1993, there were only three distilleries still operating in Guyana (Diamond Distillery, Uitvlugt Distillery and Enmore Distillery). By 2000 only Diamond Distillery remained.  Luckily (for the rum world), the stills and expertise from the Uitvlugt and Enmore Distilleries were transported and housed at the Diamond Distillery.  These 4 ‘Heritage Stills’ (three of them wooden!) are still in use today at Diamond Distillery. And this rum came from one of those stills – we just don’t know which one!

More info on the four Heritage Stills can be found here.  

That Boutique-y Rum Company is a UK indy bottler who have a no nonsense approach to rum.  They search the globe for fantastic barrels of rum, then ship them to the UK for further aging. Once they are happy with the rums maturation, they then bottle the rum, the whole rum and nothing BUT the rum.  You see, like us, TBRC are all about pure rum – be it single cask, single distillery or blended – we want the rum, and just the rum! No colouring, no sugar and nothing else added.

Boutique-y Rum Diamond Distillery 18 year old

Boutique-y Rum Diamond Distillery Tasting Notes:

Nose: Deliciously rich and sweet on the nose – a real tropical fruit salad with bananas, pawpaw and passionfruit immediately apparent which becomes a more candied fruit aroma as it opens up. Some earthy notes with vanilla and cinnamon also adding to the fray. 

Palate: Initially drier on the palate than the nose would suggest.  A brief burst of pepper follows but then sweeter fruit notes emerge and more vanilla shines though.  The oak comes through (as it would at 18yo) as a pleasant, earthy, ‘old’ smell.

Finish: That oaky, mustiness flows through and lingers alongside flashes of stewed fruit, pineapple (or is it passionfruit?) bursts and memories of fruit tingle lollies on the tongue.

The Boutique-y Rum Diamond Distillery 18yo ‘Undisclosed Still’ is delicious, and rare, pure, aged rum. It’s immediately apparent on the first sip that you’re experiencing something truly amazing. I’d like to say ‘wait till you give your friends a taste’ – but I’m not sure you’re going to be that generous with this one!

  • PRICE : $149

  • ABV : 51.3%

  • BOTTLE: 500ml

  • REGION: Guyana

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered

Boutique-y Rum Diamond Distillery 18 year old

FROM TBRC

Come join the fun as we invite you to play ‘Which Still Is It Anyway?’

Join Boutique-y Pete in his shiny game-show-host-suit as we challenge you to guess which of the Heritage Stills this delicious bottling was produced on.

Was it?

  1. the Versailles
  2. the Enmore Column
  3. the Port Mourant
  4. the Savalle

Will the truth be revealed? Boutique-y Pete has his suspicions.

Tasting Notes: 

Nose: A zing of green apple skin in the background, with ginger and cinnamon spice alongside barbecued, caramelised banana, with just a hint of machine oil peeking through.

Palate: Initially rather woody, with damp oak leading into toffee penny, just a touch of smoke and underripe tangy pineapple.

Finish: Old leather alongside fruit and nut milk chocolate, with sweet, plump raisin lingering.

ABOUT TBRC

Following in the footsteps of sibling brands That Boutique-y Whisky Company and That Boutique-y Gin Company, That Boutique-y Rum Company (TBRC) is here to bring delicious rums to confirmed geeks, adventurous rookies and the rum-curious.
TBRC is all about delicious, unusual and honest rums, which means they adopt a no BS approach to classification. They aim to provide a total understanding of the liquid in the bottle so you can navigate and explore the category with confidence. No confusing mumble, just exceptional rum.

You won’t hear TBRC talking about dark and light rums, but you will hear them getting excited over everything from pot still rums from single distilleries to multi-column rums from multiple distilleries. They aim to provide a total understanding of the liquid in the bottle so you can navigate and explore the category with confidence. No confusing rumbo-mumbo-jumbo, just exceptional rum.

Winding Road Distilling Co. Coastal Cane – August 2022

After a GOLD MEDAL at the 2021 Australian Distilled Spirits Awards, Batch 1 of this rum SOLD OUT! But not to worry Tribe, we have all of Batch 2 (outside of the Byron region) of this single cask, pure, single rum for you… Our Rum of the Month is the Winding Road Distilling Co. Coastal Cane Pure Single Rum.

In 2021, husband-and-wife team Mark and Camille from Winding Road Distillery, took out Gold at the Australian Distilled Spirits Awards with the first release of their Coastal Cane Pure Single Rum Cask AR01 (now very sold out).  We have managed to grab all but a handful of the entire second release of this fantastic rum – Cask AR02, distilled from fresh cane juice from the September 2019 cane crush.

Just as the first release was, this second release was matured in a virgin American oak barrel with a #3 char for just under 3 years.  After careful selection from the tasting panel it was emptied from the cask in May 2022 and bottled at 46% ABV.

Winding Road Distilling Co

The Winding Road Distilling Co. Coastal Cane Pure Single Rum is an aged agricole style rum, made from fermented, fresh cut sugar cane juice. To make agricole style rum, the cane juice must be very fresh. Too long between crushing and controlled inoculating with yeast means that wild and detrimental microbes can become established, thus spoiling the batch.  To this end, it’s obvious that winding road uses local produce – nothing else will do. They also use pure rainwater collected at their hinterland distillery.

This month we bring the Tribe a couple of Byron Bay Bangers! Two different styles of rum from 2 craft rum makers from the same region.

Both of them pure, single cask rums…both using local sugar cane products…both double distilled in copper pot stills in batches…both matured in single casks…but that’s where the similarities end.

One is molasses based, one cane juice based…One aged in a new oak barrel, one in the patented ‘Super Cask’ from Andrew Young’s YN Oak Cooperage.  Two approaches, one aim.

This provides a fantastic opportunity to appreciate the differences between a molasses based, and a cane juice based, pot-stilled rum. A side-by-side opportunity to compare the differences in these two styles – both made by passionate craft distillers who happen to be good mates, and both using sugar products from the same 2019 harvest from the same sugar mill and absolutely nothing more.

No colouring or sweetening, no chill filtering. Pure, Single Rums, the both of them.

Winding Road Distilling Co

Winding Road Distilling Co. Coastal Cane Tasting Notes:

Nose: A gentle and pleasant funk backbone with mashed bananas, plumbs and custard with a pinch of aniseed.

Palate: Lovely rich and oily mouthfeel. Gently warming (though not peppery at all) with fresh cut cane billets pinched out of a cane train (chewing these is one of life’s simple pleasures!), BBQ Pineapple, vanilla and fruit-pastry (apple-pie?) notes as well

Finish: The sweetness on the palate dries out in the finish with crystalised ginger and citrus peel notes as well as a touch of bush honey all swirling around each other in perfect harmony!

The Winding Road Distilling Co. Coastal Cane is absolutely delightful sipping rum. Just so mellow and easy to sit and enjoy on. Full of those fresh, bright and ‘green’ flavours this agricole style rum is known for. If you’ve ever lived in cane country during a crush, you’ll recognise a lot of flavours in this rum. It’s just delightful on its own – but we’ll be sending some cocktail recipe cards from winding road for the mixologists amongst us!

  • PRICE : $125

  • ABV : 46%

  • BOTTLE: 700ml

  • REGION: Australia (NSW)

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered

Winding Road Distilling Co

FROM WINDING ROAD

Our hand-crafted Coastal Cane Pure Single Rum is a true reflection of the Northern Rivers region, with a unique profile that showcases the influence of our local coastal climate and soil.  It all begins with fresh first-press juice from sugar cane grown in the rich soil of the Wollumbin Caldera.  It is fermented, rested, and then twice distilled in our traditional 1,250 litre copper pot still.

The new-make cane spirit is then aged in a curated selection of oak barrels; influenced during maturation by the warm summers and temperate winters of our coastal sub-tropical region.   The result is an unmistakeable and truly Australian Agricole-style rum that is smooth in character, full of body, and rich in flavour.

This batch, our second release, was matured in a 200-litre new American oak barrel for 35 months and bottled at 46% ABV.

Tasting Notes: 

Nose: Complex with vanilla/crème brulee and the characteristic ‘hogo’ funk of an Agricole combining in a manner that makes you want to take that first sip…

Palate: A full texture and mouthfeel that coats and melts in the mouth with an ongoing complexity of flavour.  Notes of fresh cane betray its origins amongst hints of vanilla and honeysuckle.  Natural sweetness is balanced beautifully against the subtle influence of salt and sea from the distillery’s location near the coast. Each sip endures and transforms with a lingering finish, calling you back for more.

ABOUT WINDING ROAD

Camille and Mark Award set up Winding Road distillery in 2015. Initially operating out of their home, they have now moved the business to a separate (and beautiful) property.

Mark (an American) and Camille (an Aussie) have had a varied path since meeting and settling in the hinterlands of Tintenbar (outside Lenox Head) in 2009. Initially drawn to the region by its incomparable natural beauty and mild climate, the friends they and sense of community they experienced confirmed this is where they were meant to be.

Fast forward to 2015 and a long-held dream to build their own craft spirits distillery grew into something more than a casual conversation on a warm summer’s evening. With a love for unique whiskies, rums, and gins the idea quickly took hold. They found inspiration all around them in the lush cane fields as well as the burgeoning Australian and global craft spirits industry which was just beginning to show its potential.

Not being ones to shy away from a challenge or something a little out of left field, the Awad’s began their journey down this Winding Road. Over the next few years they studied, trained, planned, schemed and built: striving towards the goal of opening their distillery while simultaneously working to maintain their home and family life, careers, and their sanity! At present, the distillery is a fairly modest affair set on a fantastic piece of land in the hills just outside Tintenbar. Plans for an expansion of the distillery plus a new cellar door and tasting facility are just about to start being turned into reality. Watch this space!

Winding Road Distilling Co

Foursquare Indelible – July 2022

It’s the Tribe’s 2nd Birthday! What better way to celebrate than to release one of the most awesome, collected and coveted rums in the world. The one that kicked the Tribe off for our members – A Foursquare Rum! For July, we have nothing less than Number 18 in the Foursquare ‘Exceptional Cask Series’ – the Foursquare Indelible!

What a stunning rum it is, the Foursquare Indelible is a blend of pot and column distillate that is aged for 11 years in Barbados in ex-bourbon and ex-Zinfandel casks.

Foursquare Indelible Rum

The Foursquare Indelible is a molasses-based rum – a blend of pot and column distilled spirit. Some of which has been aged for 11 years in ex-bourbon casks and the other portion is the same stock as their famous (and it’s demise much lamented) 4th Edition of the Exceptional Cask Series – the ‘Zinfandel’. The ‘Zinfandel’ portion is a ‘double matured’ spirit.

Aged for 5 years in ex-bourbon cask and a further 6 years in ex-Zinfandel (a red wine known for it’s jam, blueberry, black pepper, cherry, plum, boysenberry, cranberry, and licorice notes).  As per the Foursquare creed – no added sugar, no added colouring, nonchill filtered.

This is an absolute stunner of a rum. But don’t just take our word for it – the Fat Rum Pirate gives it a fat 5 stars and raves about it:

“For me it drinks way beyond its ABV and has a remarkable depth and complexity. It’s dangerously drinkable and all in all a pretty stunning rum. I’ve really enjoyed this and I hope I can find another…sadly unlike its name its been rather easily removed from most Retailers…” – The Fat Rum Pirate!

The Rum Barrel also has an excellent review!

Why do we love Foursquare Indelible so much? Firstly, the rum is so very, very good. But another reason we love the Foursquare brand is that they (with Richard Seale at the helm) are leading the charge for control of additives in rum.   And as you know we love our pure rums at the Tribe. If it’s got sugar, caramel, colouring or … whatever added, fine… BUT LET US KNOW! And at what point of adding ‘stuff’ to it should it still be called rum?? Richard – we salute your efforts!

The Rum Tribe launched back in July 2020 with an epic first rum – the Foursquare Sagacity. It seems only fitting to mark our second birthday by having a quick reflection on where we’ve come from to where we are now. Oh, and of course rum. Lots of rum.  

Foursquare Indelible Rum

Our Foursquare Indelible Tasting Notes:

Nose: Dark Chocolate, Cherry, Vanilla Bean, Figs, Cola, toasted coconut, toasted brown sugar, 

Palate: Medium mouthfeel, Dark Chocolate Cherries, Vanilla, Fig, Raisins, toasted coconut, toasted brown sugar, slight banana, plums 

Finish: Medium length finish, Raisins, Dark Chocolate covered cherries, toasted coconut, black pepper 

  • PRICE : $159

  • ABV : 48%

  • BOTTLE: 700ml

  • REGION: Barbados

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered

Foursquare Indelible Rum

FROM FOURSQUARE

The Foursquare Indelible Rum is a blend of two distinct single blended rums, both 11 years of age. One aged 11 years, entirely in Ex-Bourbon Barrels, and a second, double-maturation, aged 5 years in Ex-Zinfandel then 6 additional years in Ex-Bourbon Barrels. Bottled at 48% ABV – 96 Proof. No sugar, no flavour additives, no filtration.

ABOUT FOURSQUARE DISTILLERY

Foursquare Rum Distillery is located on a former sugar plantation that dates back to approximately 1720, within the tiny Caribbean island of Barbados. The distillery was re-opened by the Seale family in 1996, distilling operations and blending are currently directed by Richard Seale, 4th Generation Trader/Distiller of R.L. Seale & Co.

Despite being sat in the middle of a sugarcane plantation, foursquare are forced to import most of their molasses from Guyana. Surprisingly, given the number of different brands of rum produced at foursquare, they utilise a singular fermentation practice. Using distillers yeast imported from South Africa, the two-step process is computer temperature controlled, progressing very slowly molasses is added during the latter stage over a period lasting 24 hours. Rums produced at foursquare are all a blend of pot and column stills. Blends are undertaken both before and after ageing, with all casks filled with various blends of the pot and column stills. Master distiller Richard utilises American oak, ex whiskey casks for the majority of Foursquare’s rums, often also experimenting with Sherry, Madeira port & Zinfandel , Andean, Boudreaux casks which offer nuanced variation in flavour.

The Foursquare distillery is owned by R.L.Seale & Co which is a 4th generation family-owned rum trading company dating back to the 1920’s. Now run by David Seale and his son Richard – they oversaw the expansion of the family business to include distilling in 1995 with the purchase of an abandoned sugar refinery. After restoring, refurbishing and installation of fermentation tubs and custom-made distillation equipment, the distillery opened in 1996.

Richard aims to bring authentic Barbadian rums to market and prides himself on the purity of the rum he produces with no sweeteners added throughout any of his bottlings. Pushing boundaries and lifting the global perception of quality of rum, Richard often releases products that would surprise and delight any single malt connoisseur out there.

All Foursquare rums are made form a combination of pot-still distilled spirit and continuous column distilled new make. Their continuous column still is a technological marvel that operates under vacuum to allow distillation temperatures to be decreased.

A two-step fermentation process is used in all Foursquare rums, using a specific yeast imported from South Africa. This 2-step process is computer controlled with the temperature increased slowly and the molasses gradually added over 20 hours.

The majority of maturation at Foursquare is done in ex-bourbon casks. However, Richard loves to experiment with casks so Sherry, Port, Madeira and (in the case of the Indelable) Zinfandel. They fill their casks at 65-68% alcohol to allow greater interaction between the spirit and the wood. The majority of producers not filling at less than 70% and many cask their spirit at levels approaching 80% abv. Foursquare age all their rum for a minimum of 2 years and pride themselves on never using flavouring additives in their rum.

Dead Reckoning Rum – Barbados Tawny Barossa Cask – June 2022

Let’s get this rum brilliance straight! 8 years old tropically matured FourSquare rum then 1 year in a 60 year old Seppeltsfield Winery ex-Tawny cask and then further 6 months in a high-char ex-bourbon barrel…rum does not get better than this! We are super excited to announce the 4th Dead Reckoning release exclusive to the Tribe – The Dead Reckoning Rum Barbados Tawny Barossa Cask!

“The best independently bottled FourSquare I have ever tried” – The Fat Rum Pirate!

For June, another superb release from Aussie Indy Bottler Justin Boseley and his – fast becoming world renowned – Dead Reckoning Rum. This month we are thrilled to release the latest expression form Dead Reckoning that we’ve been eagerly awaiting for some months now. World-renowned independent rum critic ‘The Fat Rum Pirate’ has given this rum more accolades than we can list here and gave it a full 5 stars. In a (growing) stable of fantastic rums, this is possibly the best Dead Reckoning Rum yet.

Dead Reckoning Rum Barbados Tawny Barossa Cask

This single cask, triple–matured, pure rum – no less than 9 and a half years old – is a mix of FourSquare pot and column distilled spirit – tropically matured in Barbados for 8 years in ex-bourbon then transported to Adelaide for ‘the Boseley treatment’. A year in a 60 year old Seppeltsfield Winery ex-Tawny cask  and then a further 6 months in a high-char ex-bourbon barrel to tame the tannins from the Tawny cask.

The result is an absolute stonker of a rum – rich, bold, complex and dangerously drinkable. Huge, stewed fruits and a liberal sprinkle of all those Christmas cake spices we expect from a tawny cask finish. Add in bananas, coconut and a real custard-y note and a finish that you can chew forever!

This is truly sensational rum. It’s just sublime. And apart from a few bars we love – we’ve got it all! Yep, it’s all ours!  Once again, the Rum Tribe has scooped it all up!

We’re proud to have an ongoing relationship with Justin – his Dead Reckoning expressions have taken us all over the ‘rum world’ and each one just seems to get better and better.  This month’s ‘Barbados’ is just an exquisite expression of everything a premium rum should be! His masterful use of wood to realise the full potential of the spirit is displayed here in droves.  It’s not just us that thinks so – we know for a fact that companies like EA Sheer are very interested in what Justin is doing, so lookout European market!

Dead Reckoning Rum Barbados Tawny Barossa Cask

Dead Reckoning Rum Barbados Tasting Notes:

Nose: Lots of dark fruits – sultanas, berries, plumbs… plus vanilla and mixed peel. All draped with a wispy web of oak

Palate: Wow! Big mouthfeel powered by a lovely all over medium spiced which then gives way to caramel a-plenty. The tawny cask is pretty identifiable here –with the stewed fruits and biscuit spices. There’s also a pastry note there too, so the accumulative effect is like a Spicy Fruit Roll biscuit in a glass!

Finish: Nice and bold. Easily long enough to chat about it with your drinking buddy. Lots of stewed fruit, caramel, vanilla and a lingering spice that really warms.

  • PRICE : $159

  • ABV : 48%

  • BOTTLE: 700ml

  • REGION: Barbados/Australia

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered

Dead Reckoning Rum Barbados Tawny Barossa Cask

FROM DEAD RECKONING RUM

The 4th release for Dead Reckoning Rum was created to educate rum drinkers on the correct use of a port cask. A secondary maturation must be conducted in a way that a 50 / 50 mix in flavour, so your original rum used isn’t lost by the port cask and visa-versa. It’s very easy to over age a rum & loose it’s identity, in this case a build-up of tannins associated with wine & port were present from the tawny cask. This is the reason why a triple barrel maturation method was used. The heavy char (charcoal) on the 3rd barrel used removed the tannins & re-introduced some slightly lost identity of the original rum bringing back caramel & vanilla notes.

Tasting Notes: Upon first sipping you get oak & a hint of spice combined with dates, prunes, raisins, the middle palette provides the unmistakable FourSquare vanilla , toffee & caramel

The aftertaste leaves you with the char used in the makers mark bourbon barrel, then those fruity notes come back to remind you of the Seppletsfield tawny barrel used.

ABOUT FOURSQUARE DISTILLERY

Foursquare Rum Distillery is located on a former sugar plantation that dates back to approximately 1720, within the tiny Caribbean island of Barbados. The distillery was re-opened by the Seale family in 1996, distilling operations and blending are currently directed by Richard Seale, 4th Generation Trader/Distiller of R.L. Seale & Co.

Despite being sat in the middle of a sugarcane plantation, foursquare are forced to import most of their molasses from Guyana. Surprisingly, given the number of different brands of rum produced at foursquare, they utilise a singular fermentation practice. Using distillers yeast imported from South Africa, the two-step process is computer temperature controlled, progressing very slowly molasses is added during the latter stage over a period lasting 24 hours. Rums produced at foursquare are all a blend of pot and column stills. Blends are undertaken both before and after ageing, with all casks filled with various blends of the pot and column stills. Master distiller Richard utilises American oak, ex whiskey casks for the majority of Foursquare’s rums, often also experimenting with Sherry, Madeira port & Zinfandel , Andean, Boudreaux casks which offer nuanced variation in flavour.

Sampan Overproof Rhum – May 2022

For the first time in Australia and exclusive to the Rum Tribe, welcome to one of the most awarded Rhum’s on the planet. A traditional French Rhum Agricole from the tropical haven of Vietnam…The Sampan Overproof Rhum!

This isn’t the first time we’ve debuted a new product to Australia – but it is the most awarded new brand we have released! The Sampan Overproof Rhum has won so many awards from various shows and judging’s held around the world we had trouble fitting them all on the graphic…Gold, Double Gold, Best of Region and many more as shown below…the accolades are knee deep for this Rhum Agricole.

Sampan Overproof Rhum Gold Medal
Sampan Overproof Rhum Gold Medal
Sampan Overproof Rhum Le Guide Hachette
Sampan Overproof Rhum Gold Medal
Sampan Overproof Rhum Silver Medal
Sampan Overproof Rhum Gold Medal
Sampan Overproof Rhum Best of Region
Sampan Overproof Rhum Gold Medal
Sampan Overproof Rhum Gold Rum
Sampan Overproof Rhum

The first thing we need to state to the Tribe – especially our newer members – is that this is an un-aged spirit. In other words, it’s never been inside an oak barrel. This is given away by its transparent appearance.  Sampan Rhum is spirit straight out of the still, into a completely neutral and non-reactive stainless steel vat and ‘rested’ there whilst the water used to dilute it to bottle strength is slowly added. It may be different to what you know as rum – but rest assured, this style of spirit is loved by millions around the world as ‘rum’.

The Sampan Overproof Rhum Agricole itself has enamoured itself to the worlds most respected rum reviewers such as the ‘The Lone Caner’ but here in Australia, it’s a relatively unknown style of spirit and the unknown can be a bit daunting, so let’s explore this ‘Rhum Agricole’ business a bit closer –just what’s it all about?

Now we know that in Australia, rum is traditionally an aged spirit. In fact, under Australian law, cane juice or molasses based raw spirit must be aged in oak for at least 2 years to be called ‘rum’ here. But rest assured – a lot of the world doesn’t have this legality, nor is aging rum even traditional!  Rhum Agricole is and has been enjoyed as ‘rum’ for hundreds of years in the French Caribbean and beyond.

Don’t get the impression that Sampan Overproof Rhum Gold Medal Agricole is somehow ‘less sophisticated’ in both its production and flavour profile than it’s barrel aged rum cousins.  The quality control for Sampan Rhum Agricole begins at the ingredients and goes right through the production process to bottling and shipping. The cane is cut by hand. The water and cane juice is constantly tested and monitored. The fermentation process is a carefully thermo-regulated affair. The stainless column stills the very best French stills. Even this ‘unaged’ Sampan Overproof Rhum spends 7 months resting in stainless vats, which allows a ‘slow drip reduction’ with the purified water cutting the 70% raw spirit into the desired alcohol percentage (54% ABV in this case).

Without the additive and subtractive qualities years on wood have on a spirit – what you have is the ‘raw’ flavours of the product rather than ‘rounded’ flavours (and added flavours for that matter – from the wood). Thus to be palatable, this spirit must be produced with the greatest care and from the best ingredients.

Now we know this is a big step for some of the Tribe. This is NOT rum as we normally know it here. We understand that some have never come across Agricole before – and at 54% it can look pretty intimidating! So how do you drink unaged Sampan Overproof Rhum Agricole? Well, the good news is pretty much exactly like any rum! It has a lighter, fresher, more floral taste than an aged rum. It mixes well in ‘white rum’ cocktails such as mojitos, daquiris and Pina Coladas. It’s great with mixers – brilliant with ginger beer and slice of lime as a Dark and Stormy.  If you’re a lover of passionfruit drinks (pasito or passiona or golden pash depending on what state you live J) – you are going to love a simple slug of this in one of those. Trust me.

But in my opinion, the very best way to drink Sampan Overproof Rhum Agricole is the ‘traditional’ way – the Ti Punch.

  • In a small glass put about a half teaspoon of demerara (or brown) sugar (or more… or less, as you like)
  • cut a ‘coin’ of lime (just a circle of skin with a tiny bit of pulp, as opposed to a wedge)
  • Squeeze the lime coin into the glass – you want a few drops of juice to start the sugar dissolving – but mostly you want all those lovely citrus oils that come out of the skin itself
  • Add a good serve of rhum to the glass, drop in the lime coin and stir until the sugar dissolves. 
  • You can add a cube of ice if you like (it’s your drink, after-all)

Now just sit back and sip that Ti (or ‘Little’) Punch. Oh yeah! When you finish it, start again – but don’t throw out the old lime coins – not only will they keep adding flavour, they make a pretty good way to keep track of how many you’re drinking. And with the Sampan Overproof Rhum at 54%abv, you may wanna keep at least a casual eye on the consumption rate ;)

Sampan Overproof Rhum

Our Sampan Overproof Rhum Tasting Notes:

Nose: Man, there is just SO MUCH going on in the nose. There’s a real fresh and lively quality to it as well. There’s cut grass and floral notes, there’s sweet candy floss and liquorice all sorts, but also salty olives. Freshly cut cane, earthy petrichor and even some citrus swirls by.

Palate: Not as sweet as it smells, but certainly not dry, those fresh earthy notes are still there, I get some passionfruit, pineapple and pomegranate as well, and there’s also a sort of yeasty vibe going on (like fresh bread dough). What is surprising is how little pepper or heat there is at 54%.

Finish: Oddly enough I get a bit of a ‘woody’ note in the finish, more of those earthy and sweet notes chase each other around, and there’s also some aniseed humbugs right at the last.

  • PRICE : $129

  • ABV : 54%

  • BOTTLE: 700ml

  • REGION: Vietnam

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered

Sampan Overproof Rhum

FROM DISTILLERIE INDOCHINE

“Created in 2018, Sampan Overproof Rhum  is a result of 2 years of reflection from spot location, production process, cane sugar selection and distillery building from A to Z. A sampan is a typical cabotage boat from south east Asia allowing the interior land to be connected to the world exchange. The origin of the word sampan is closely linked to the journeys of great navigators in XVI century from the Caribbean to Asia, same navigators who bring sugar cane from Asia to the Caribbeans. For us choosing ‘Sampan’  as a brand name is a tribute of this rhum connection between Asia and the Caribbean.”

Antoine Poircuitte (founder, distiller)

Nose: Highly aromatic with notes of white flowers and violets, impression of being immersed in a sugar cane field.

Palate: Beautiful aromatic attack with intense fruity notes that bring sweetness and velvet. A refreshing finish thanks to the liquorice.

The high alcohol content brings structure to the aromas, intensifies each cocktail, releasing the Sampan Overproof Rhum aromatic/ original bouquet.

ABOUT DISTILLERIE INDOCHINE

A team combining more than 35 years of experience in the field of wines and spirits, but above all, a group of friends dedicated to bringing together in the same project, their love for rum and their attachment to Vietnam. Antoine Poircuitte, the Master Distiller, driven by his passion and experience, wanted to bring back to taste a family tradition in order to elaborate the best Vietnamese agricultural rum.

The one and only place in Vietnam where you will be able to discover a French still and a traditional ageing method surrounded by a pristine beach! It is the ideal place for all lovers of Artisan rum who want to enjoy their tastings in a heavenly setting.

Located on the seafront, Distillery Indochina is nestled in a privileged natural environment were the production conditions and ageing process in barrels are perfect. Only 15km south of Hoi An, a UNESCO World Heritage Site, and 40km from Danang and its international airport. Distillery Indochina welcomes you all year round with its tasting bar and guest house.

Quang Nam’s province local sugar cane variety, is renowned for its high quality and aromatic properties. In addition, the top quality of local groundwater has been highlighted by both French and Vietnamese independent laboratories. The sugar cane fields are cultivated in a range of 40 km around the Distillery, using traditional methods and excluding the use of any pesticide or chemical. The best canes are carefully selected and exclusively harvested by hand.

The harvesting time for Sampan Overproof Rhum production takes place at the end of each day. Harvesting done by hand means a low per-hectare yield but enhances a better juice concentration. To ensure maximum freshness and a high-quality juice cane, the canes are always delivered within 12 hours of harvesting, directly at our production site. Both Extensive soil testings and cane analysis are carried out regularly by certified labs in Vietnam and in France to guarantee a high quality of juice and rum.

Sampan Overproof Rhum

Barrel House 28 Single Origin Rum – April 2022

Get your rum glass ready for the only rum EVER to come out of NSW powerhouse distillery Corowa! EXCLUSIVELY bottled for the Tribe, matured in first fill Pedro Ximinez casks…if there is such a thing as a sherry bomb rum…this is it! With only 390 bottles in total, this is a STRICLY LIMITED, collectors must-have of Australian rum – The Barrel House 28 Single Origin Rum.

We are proud to offer the ‘Tribe the chance to own collectable Aussie rum history. Distilled by legendary Corowa Distillery this remains the only rum ever distilled by the Corowa team!  How legendary are Corowa? They have just been selected as one of only TWO distilleries in the world, to be invited to present at the Queen’s Platinum Jubilee later this year.

Barrel House 28 Single Origin Rum

This is a ‘Barrel House 28’ bottling –  new indy bottling company with a fantastic pedigree. Barrel House 28 is owned by Robbie Tucknott. Now Robbie not only is ‘Barrel House 28’ – he’s also the proprietor of one of Australia’s biggest barrel importer, brokerage and cooperage to boot! So it’s fair to say he’s able to pick and choose the very best casks coming into the country! Having the onsite cooperage also has its obvious advantages when it comes to marrying new make with wood.

As for the Barrel House 28 Single Origin Rum spirit itself, does it come anymore Australian than this? Distilled at the Corowa distillery – the building itself a heritage listed 100 year old flour mill. The town of Corowa is regarded as the ‘birthplace’ of Australian Federation (google Corowa Conference if you’re unaware!). It sits on the banks of the legendary Murray River in fact, cobber. A couple of Aussie-rules loving country boys rolled their sleeves up and saved the old flour mill (they paid the town the princely sum of $1 and a promise to put the building to good use) and converted it into a distillery.  Aussie AS!

Seriously, the Barrel House 28 Single Origin Rum is an absolutely fantastic dark rum – aged in two 128 litre Pedro Ximinez ( a very rich, dark sherry) casks for just over 5 years and bottled exclusively for the Rum Tribe. No colour, no sugar, no spices. Just pure, single origin, Australian rum from a new Aussie Indy bottler – Barrel House 28.

Now you may think Corowa Distillery is a whisky distillery – and you’d be right!  Corowa Distilling have made a big name for themselves in the Australian single malt whisky industry – and abroad.  In fact, they have just been selected as one of only TWO distilleries in the world, to be invited to present at the Queen’s Platinum Jubilee later this year.

This is the only rum Corowa has ever made. Look – for that fact alone it’s worth grabbing a bottle to collect. And the distillery is about to have a ‘world stage spotlight’ shone on it at the Queen’s do later this year. But if you’re planning to collect a bottle – do yourself a favour and get two – ‘cause you absolutely gotta try this rum! Seriously.

Barrel House 28 Single Origin Rum

Barrel House 28 Single Origin Rum Tasting Notes:

Colour: Dark, dark , DARK brown. Did I mention it was dark? Colour up the absolute wazoo!

Nose: Funky over-ripe banana, but a massive dollop of stewed fruit as well, with a biscuit spice on top.

Palate: mmmm – Oily, oily mouthfeel. Man – this is like syrup! Mouth coating to the extreme. Huge sultana and fruit mince notes plus a nice pepper hit. There’s also that ‘new leather’ quality I get so often from Aussie rums. Look, I know ‘luxurious’ isn’t a flavour – nonetheless, luxurious is definitely an apt descriptor for how this rolls around the palate.

Finish: Long and chewy with all those sherry notes flowing through. Sultanas, stewed fruit, toffee notes, chocolate, citrus and even a surprise paw-paw sweetness there – all with a lovely pepper to see it out to the very end!

The Barrel House 28 Single Origin Rum is seriously fantastic. From the absolutely mouth-watering colour, the massive thick and viscous mouthfeel – to the rich and luxurious PX notes (sultanas, stewed fruits and spices) which abound here. But under all that, the funky ‘traditional’ rum notes (bananas, tropical fruit) manage to dazzle through the spaces. Way too good to sit in a dusty collection. This rum deserves to be enjoyed with a mate (whilst your second bottle gathers dust in your collection ).

  • PRICE : $149

  • ABV : 50%

  • BOTTLE: 700ml

  • REGION: Australia (New South Wales)

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered

Barrel House 28 Single Origin Rum

FROM BARREL HOUSE 28

The team at Corowa who love to innovate and push the boundaries of what they can do, made the decision to turn their hand to making rum. Off the back of a friends recipe and an inquisitive nature to see what can be achieved, the team set about making their first ever batch of rum with great success. In the true Corowa style the team wanted it to be bold and flavourful, so the rum was aged in Pedro Ximinez barrels known for its robust flavours.

With the success of the whiskies being produced unfortunately rum had to take a back seat in production, ensuring that this rum is truly one of a kind.

In stepped Barrel House 28. Dean (Corowa Distilling) and I have been good friends for a very long time and I bloody loved the flavour of this rum aged full maturation in PX. So with a hand shake, I bought both barrels over a fried chicken lunch at the Corowa distillery. The rest they say, is history.

When you walk into Barrel House 28 you will be greeted by the world’s finest barrels – floor to ceiling, our own copper pot stills and great spirits. In the footsteps of the Yarra Valley a region known for being incredibly discerning and only producing the highest quality produce. We carefully select the finest quality spirits locally and from around the world, then carefully age them with our own casks to make a unique, quality product that you can trust and will adore.

ABOUT COROWA

By the banks of the Murray River, Corowa’s Flour Mill built our town from the ground up. Exporting grains across the country and around the world, she was a powerhouse. Until her doors shut in 1970 and the building was left to decay. It was the end of an era and our whole town felt it.

When two men with a love of footy and a passion for whisky meet, something beautiful happens: an idea to turn the town’s abandoned flour mill into a world-class whisky distillery. Ambitious? Yes. A little nuts? Maybe.

In every drop of Corowa’s finest, you’ll get a taste of true Australia. And that’s the way it should be. From the grains we source from local farmers, to the water we pinch from the Murray River, and our copper stills handmade right here, we’ve always supported local.

We’ve travelled across the world to master our craft and train under top distillery experts. From the Scottish highlands to the Tasmanian mountains, we’ve brought back their secrets and made it our own. Looking at this ancient craft through fresh eyes, we’ve captured its essence and created new processes for a refreshingly new take on whisky.

Black Gate Overproof Dark Rum – March 2022

As 2022 finds its stride, we are blown away by the quality of rums coming out of Australia so we decided to do a month of “Exceptional Aussie Rum” and as such we are proud to introduce two exceptional Aussie rum producers to the ‘Tribe’. Both are small, artisanal distillers with a passion for rum and a commitment to producing quality spirit.

To kick it off we have a Single Cask Expression, exclusive to The Rum Tribe from a legendary distillery in regional NSW – The Black Gate Overproof Dark Rum!

This is a BIG RUM! Bottled specifically for our members at a higher than standard 54.6%, matured in a single, first fill Tawny (Australian Port) cask since June 2017, making it only 3 months shy of 5 years old. The Black Gate Overproof Dark Rum is truly the work of a distillery (and distiller) that is ‘doing it right’. Big – but rounded, full on – but not sharp or harsh…the Black Gate Overproof Dark Rum is fantastic for sipping neat but just as comfortable thrown in with a mixer or as part of a cocktail.

The Overproof Dark Rum is from the NSW husband-and-wife distilling team at ‘Black Gate Distillery’ in Mendooran, NSW. Brian and Genise are both distillers – Brian handles the whisky and Genise the rum. We have enjoyed their Whiskies previously and their rums are absolutely world class as well, so we wanted to share them with the Tribe.

It seems a pretty fair statement that we’re currently (or at least right on the verge of) living in a golden age of rum production in Australia. In a few short years, the interest in Rum has exploded in our lucky country. Now it’s fair to say that we’ve always been a nation of rum drinkers – in fact rum has played a major part in the lives of Australians since the first settlement in Botany Bay.

Historically, that love of rum has manifested itself in the fact that we, as a country, have been happy to drink lots of rum – but historically our rum producers have been large concerns focussed on quantity and efficiency of production. WWII saw huge demands placed on our producers for bulk shipments to service the commonwealth navies daily ‘rum tot’ (interestingly, all but our own RAN, which has always been a dry navy) and also for our diggers in the field.

Over the last 5-10 years, we’ve seen a change happening in the attitude of many of our countries rum drinkers, with more emphasis put on quality of rums consumed, rather than quantity and low price. A steadily growing percentage of rum fans in this country are seeking out rums that don’t count on sugar or caramel or ‘spices’ to make them palatable. ‘Pure rums’ are becoming more and more in demand every day it seems.

This change in attitude, accompanied by the explosion in the number of small Australian distilleries means we are on the verge of a tsunami of fabtastic new Australian rums entering the market. That’s not to say we don’t already have great producers (both distillers and independent bottlers) releasing products regularly now – and this month we are proud to feature two more Aussie rum producers that are delivering fantastic, pure rums to the Australian (and hopefully soon the world) market.

For March we’re shining the spotlight on two Australian distilleries. One from Mendooran NSW that has been established for around 12 years now, the other, a younger distillery from Yackendandah, Victoria. Both molasses based rums, both completely natural with no added sugar, colour or additives of any kind. Pure. Australian. Rum. Just how we like it!

Black Gate OverProof Dark Rum

Our Tasting Notes:

Colour: Fresh bright copper

Nose: Sultanas, roast bananas with caramelised sugar and homemade ginger-nut bikkies

Palate: Wow! BIG and Spicy and Juicy and DELICIOUS! A massive explosion of fruity notes with burnt caramel, ginger and pepper there in spades.

Finish: This finish keeps swinging until the very end. Chewy caramel and fruit sweetness , liquorice too! All tempered with spicy pepper – the finish just rolls on and on, then on some more!

This rum is a gobsmacker. It’s just so big and ‘in your face’ – in a totally good way! It’s surprisingly easy to drink neat – but at 54.6%abv it certainly stands up to a chunk of ice if that’s your style. Heaps of ginger and pepper mean it’s brilliant in an ‘adult’ dark and stormy.

  • PRICE : $105


  • ABV : 54.6%


  • BOTTLE: 700ml


  • REGION: Australia (New South Wales)

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered


FROM BLACK GATE

We were established in 2009, rum was the first spirit we produced and we released our first bottling in 2014. Since then, Genise has taken over rum production while Brian continues with the whisky side.  Everything we produce is doubled distilled in a direct fired copper pot still. We use refinery molasses, as we like the richness that it delivers to the final product, we use the pot ale from our earlier wash runs which gives our rum a much bigger, bolder flavour and we have a long fermentation period which translates to a drier style of rum. This rum is from a large format (225 Litre) ex Aussie tawny cask and is bottled at 54.6%abv. We think the subtle cask influence and the higher ABV allows the spirit to retain the big bold flavours that people have come to expect from us. .

Black Gate Dark Rum –  “A sophisticated Australian rum, but not as you know it.”

ABOUT BLACK GATE

Situated in Mendooran, 45 mins from Dubbo in Central West NSW, Black Gate Distillery is a small, husband and wife operation established in 2009. We enjoy a rural setting and a climate conducive to aggressive spirit maturation. We produce Australian Single Malt Whisky and Dark Rum which are both brewed and distilled on site. The distillery capacity is around 3000 litres of whisky and about 1000 litres of rum annually. We use direct-fired copper pot stills of 630 litres and 300 litres capacity that produce spirit on the richer end of the flavour spectrum. We stick with traditional methods, use the highest quality ingredients/casks available and encourage visitors.

Saint Aubin VSOP Rum – February 2022

Okay let’s RHUM! For the first time ever in Australia and exclusive to The Rum Tribe we are very excited to present the Saint Aubin VSOP Rum – A single estate rum, matured in ex-bourbon and cognac casks from a distillery in the sunny islands of Mauritius that has been making rum since 1819. Plus each bottle is individually numbered and to make it even more special you can pair it with the Saint Aubin 10 year old Pot Still…RHUM IT IS!

This is the very first time the Saint Aubin brand has made it to our sunny shores, and we’re proud to be able to offer the very first taste in Australia to the Rum Tribe. Saint Aubin specialises in ‘Rhum Agricole’ – or rum made from fermented sugar cane juice rather than molasses. This style of rum has been produced on the Saint Aubin estate for eight generations – since 1819.

In an almost unprecedented development, we’ve actually had an international shipment arrive in time for the actual month we planned it for and what a shipment it is! Direct from the island paradise of Mauritius, we have a simply fantastic ‘double header’ for February. Our Rum of the Month is the Saint Aubin VSOP Rum and our ‘Members Extra’ is the Saint Aubin 10 year old Pot Still.

Saint Aubin VSOP Rum

This month offers us a fantastic opportunity to explore two rums from the same distillery, but produced from differing style stills.  The Saint Aubin VSOP rum is a column distilled spirit, the 10 year old a pot distilled rum. Both stills are 100% copper and the fermentation recipe for the wash is the same. I guess our hope is to demonstrate the viscous oiliness of the pot-still as compared to the crisp-cleanliness of the column distilled VSOP expression. 

Saint Aubin estate, located in the south of Mauritius in the Savanne district, has been ‘under cane’ (cultivating sugar) since 1819.   The distillery has been in production on the estate since 2003 and it’s no wonder they specialise in Agricole style rum. For a start Agricole can only be made very close to where the sugar is crushed, due to the quick-to-spoil nature of the main ingredient – sugar cane juice. Being a centuries old sugar producer, they obviously have easy access to cane. Also Mauritius is the next Island (archipelago, technically – it’s made up of 30 islands) to Reunion – one of the spiritual homes of Rhum Agricole!

VSOP stands for “Very Special Old Pale” rum. This category refers to rum that has been aged in barrels for at least 4 years. The Saint Aubin VSOP rum is a column distilled rum made from the fermentation of sugar cane juice rather than molasses. Unlike most modern column stills, the Saint Aubin column still is made from copper rather than stainless steel.   It is then aged for 4 years in bourbon and cognac barrels. The result is a light spirit (typical of column distillation) with a complex flavour profile stemming from the barrels it has been tropically aged in.

Saint Aubin VSOP Rum

Saint Aubin VSOP Rum Tasting Notes:

Nose: Light floral notes surround a core of vanilla, cherry and mashed banana with just the slightest hint of tropical funk.

Palate: Delicate, light mouthfeel, slightly dry with a peppery edge. Those fruits are still there along with fresh cut grass and a healthy dose of vanilla.

Finish:  The fruity notes persist along with the pepper, but a pleasant leathery note emerges towards the end.

This is a light and clean tasting rum. Not overly sweet at all. Whilst there is plenty of flavour, there is a lack of oiliness, almost a dry palate, thanks to that column distillation.  Crisp, fresh and lively. If there is such a thing as a ‘cleansing rum’ – this is it!

  • PRICE : $149

  • ABV : 42%

  • BOTTLE: 700ml

  • REGION: Mauritius

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered

Saint Aubin VSOP Rum

FROM SAINT AUBIN

In Mauritius, the Saint Aubin distillery has been smoking since … 1819! This venerable institution now belongs to a large agro-industrial group that has diversified into, among other things, ecological tourism and tea cultivation. 

In this vast area of ​​750 hectares, cane is cultivated with which we will produce tasty rums signed Saint Aubin.  Just like, for example, this very old Saint Aubin VSOP rum.

The result of column distillation of pure cane juice, it has aged for 4 years in Bourbon and Cognac barrels, which gives it it’s aromatic profile.  It exudes delicious scents of candied fruit that are sure to arouse your curiosity, or rather your lust!  No need to buy a ticket for a flight to Mauritius, we take care of bringing this very old Mauritian rum to you!

ABOUT RHUMERIE DE SAINT AUBIN

Located along the undulating slopes of southern Mauritius, the fields of Saint Aubin have been under sugar cane cultivation since 1819. Bountiful rainfall (a product of the island’s microclimate), along with copious tropical sunshine provide the Saint Aubin Estate sugar plantations with the perfect conditions for sugar production. The rich volcanic soil, which the estate lies on, is the 3rd point of the trinity of sugar production. The on-site production of such high-grade cane and subsequent cane juice ensures the very best and freshest ingredients go into making this Rhum Agricole. Knowledge and traditions passed down through 8 generations of family ownership add the rest.

The Saint Aubin estate was established in 1819 (which the company logo pays homage to). It wasn’t long before rum distilling was being carried out on the estate as well. The family has now been distilling for the local market for eight generations. This culminated in 2003 with the building of the ‘Rhummarie De Saint Aubin’ and the emergence of the Saint Aubin brand into the global market since then. 

The Saint Aubin distillery utilises both column, and pot still distillation. Unusually though, all the stills at Saint Aubin are fully copper. Unusual in that most column stills are stainless steel – especially in the modern rum industry.

The distillery is just one aspect of the Saint Aubin Estate. It is nowadays a multi-faceted business that has expanded and diversified from its sugar-based roots. Now incorporating eco-tourism, tea production, other local products as well as the rum, Saint Aubin Estate is a big player in the Mauritian economy. 

Dead Reckoning – HMS Antelope – January 2022

In the spirit of kicking off the new year in a BIG way – we’re leading 2022 with a brand-new Dead Reckoning release the Dead Reckoning HMS Antelope. A distinct blend of 5 world class rums from Australia, Jamaica, Trinidad, Guyana and Barbados…this Navy Strength (55% ABV) is a smooth flavour explosion typical of Dead Reckoning and The Rum Tribe gets the first taste!

This is the 3rd Dead Reckoning Rum release (following The Sextant and Mutiny ‘South Pacific’) and they have all been HUGE hits with the Tribe. All different but all exceptional and the Dead Reckoning HMS Antelope is great, complex and well balanced combination of flavours and a homage to ‘Navy Rum’.

The Dead Reckoning HMS Antelope pays homage to ‘Navy Rum’ with a blend of four-year-old pot still Rum from Australia (in fact Australia’s oldest distillery), 3–5-year-old column still rum from Trinidad, three-year-old pot still rum from Jamaica, 2–5-year-old pot and column still Rum from Guyana plus to round it off three-year-old pot and column still Rum from Barbados (Foursquare).

True to Justin’s ethos of adding nothing to the rum (until it’s poured in a glass that is – then all bets are off!) – the Dead Reckoning HMS Antelope is made entirely without any colouring or added sugar or flavours.

Dead Reckoning HMS Antelope

This release is very personal to its creator – Independent bottler, Justin Boseley. Not only is the Dead Reckoning HMS Antelope an ode to traditional Navy Rum – it also pays tribute to a Royal Navy ship with an impeccable WW2 record, and is dedicated to one of the sailors who served aboard her – Justin’s Grandad, Sidney Boseley – This rum is dedicated to Sid.

‘Navy Rum’ is what the Royal Navy (interestingly, the RAN never served a rum ration to its sailors) served as part of the revered ‘Rum Ration’ or ‘Tot’ to their sailors. Starting as early as 1655, the RN’s daily ‘tot’ began as beer or wine, but gradually it changed to rum. By 1790, the ‘rum tot’ was standardised over the whole of the RN.  Of course, it was cut with water and lime juice (to combat scurvy) – and the rum itself was no stranger to colouring (ie caramel) and sugar (however no such additives in any Dead Reckoning release). ‘Navy Rum’ was blended from rums from around the world (obviously mainly British colonies). 

To be considered a ‘Navy Rum’, its minimum strength must be 54.5% ABV or higher. It is widely considered that a ‘true’ Navy Rum should contain aged rums from at least two or more of the following colonies: Barbados, Jamaica, Guyana, and Trinidad.

There was never an official Navy rum recipe. Whilst there was almost certainly a flavour profile it changed over many decades. Through out time Rum from Caroni in Trinidad, Martinique, Cuba, Australia, Barbados, Guyana, Jamaica, Antigua, Saint Kitts and Nevis and the Virgin Islands has been used. 

Dead Reckoning HMS Antelope

Dead Reckoning HMS Antelope Tasting Notes:

Nose: Banana-ey funk at first but then it’s more a banana custard with subsequent sniffs which shares the spotlight with sultana aromas. A tropical fruit presence is there also- with fresh fruit notes and floral hints.

Palate: Thick and rich and oh so creamy. Real Christmas pud spices and a bug dollop of home-made custard in this one but those tropical vibes from the nose don’t give up either! So much delightful fruity sweetness! There is a slight funkiness in the mouth, but very mild – and acts to tie in the rest of the flavours rather than sitting apart and dominating them.

Finish: Lovely and long and with a jumble of fruitiness, more cakey spices and a nice touch of mild pepper creeps around it as it fades.

Look, I won’t be mixing this one (much). It’s just so good on it’s own in this swabbee’s humble opinion. Just a great, complex and well-balanced combination of flavours that swirl around each other without any one of them taking control or dominating. So easy to sip, so little alcohol burn, so … well so bloody good! Now I’m going to stick my neck right out on this one – it’s also fantastic in a ‘Moreton Bay Mud’ – Ice, milk, rum.  Simples. Best drunk in an enamel cup at low tide on a sand bar at dawn with a bacon and egg sanga! Optional garnish – esky full of fish on ice from the overnight session in the boat.

  • PRICE : $149

  • ABV : 55%

  • BOTTLE: 700ml

  • REGION: Australia, Jamaica, Trinidad, Guyana and Barbados

  • NO Added Sugar/ Non-Chill Filtered

FROM DEAD RECKONING

I felt a tribute to not only my grandpa but all those sailors that served in WW2 was needed in the rum world. Stories of my pops days at battle and his daily TOT were a mainstay in my child hood, whilst playing darts and snooker at the local RSL.

This rum blend came from the heart, I hope everyone enjoys it as much as I did creating it, To Sid  !

Tasting notes courtesy of Cody Banks from Hains & Co bar in Adelaide.

The HMS Antelope immediately jumps out the glass with a mix of sweet, rich plums and dark cherries. Sweetness turns slightly spicy with a whack of soft liquorice anise and gentle ginger. This rests on a subtle honeycomb backing that is neither too sweet or cloying, simply adding structure to an already interesting nose. 

The nose is thick and cakey, as the ABV starts to show itself so too does the tropical fruit funk of the Jamaican start open up. Pineapple skin, papaya and green apple skin present as much fresher tropical notes than the more usual over fermented stew of pineapple, mango & bananas many straight Jamaican rums have. 

Thick and viscous on the palate, it retains a great amount of fresh tropical fruit, stone fruit also presents itself via apricots and orange melons, intertwined with dark berries and plums. 

As the palate evolves, so too does the fruit, turning darker and spicier as it lingers longer. This is certainly reminiscent of great navy rums of old, as it descends into true dark molasses, pimento, ginger and anise. 

A long finish of blackcurrants and spices, I would recommend drinking this at its bottled 55%, water doesn’t do this true navy rum justice.

THE STORY OF SID AND THE HMS ANTELOPE

The Sailor 

Sidney Boseley was born and raised in Kent, England_. Like tens of thousands before him, When the call for arms was put out to serve King and country, Sid enlisted in the Royal Navy . Sid served on the British destroyer HMS antelope between the years of 1939 to 1945. 

The Ship 

HMS antelope was an A class destroyer ,323 feet long with the top speed of 35 kn ,displacement 1773 tons, Her armaments consisted of 4 x 120 mm guns, 2 x 40 mm anti aircraft guns , 2 x quadruple 21 inch torpedo tubes & six Depth charge chutes

WW2

On the outbreak of the Second World War the destroyer HMS antelope was assigned to the 18th destroyer Flotilla, channel force, based in Portsmouth. For the rest of 1939 and early months of 1940, antelope carried out patrol and convoy escort duties in the English Channel and western approaches. On on 5 February 1940, antelope was the sole escort of the outbound Atlantic convoy 08 84 south of Ireland when the German submarine U– 41 attacked the convoy, sinking the freighter Beaverburn and damaging the tanker Ceronia. 

Antelope retaliated, by depth charging and sinking the U boat. It was the only you boat at sea at the time in the area and was the first U boat in history to be sunk underwater by a single destroyer. 

Norway 

In April 1940 antelope was attached to the home fleet for operations as part of the Norwegian campaign. Antelope after operations in Scapa flow collided with the destroyer Electra. Antelope then returned to the UK for repair. 

Atlantic Operations

August 1940 antelope sailed in a convoy to take part in operation Minus the attack on Dakar west Africa. During the convoy antelope encountered the German U-boat U-31 of North West Ireland. Depth charges from the antelope drove U-31 to the surface where her crew abandoned ship. Antelope attempted to board U-31, but collided with the unmanned submarine damaging the destroyer and sinking the boat. Antelope rescued 44 of the German U-boats crew and returned them to the United Kingdom. 

And August 1941 antelope to park in operation Gauntlet ,antelope formed part of the escort for the Arctic convoy to the Soviet Union.

Antelope formed part of the destroyer escort for the battle cruiser Hood and battleship Prince of Wales in the chase for the German battleship Bismarck. Separated from the battleships during the battle of the Denmark straight antelope then searched for survivors from the sinking of the Hood of which only three people survived. 

Malta 

Antelope sailed to Gibraltar in 1942 escorting US aircraft carriers in an attempt to deliver badly needed 62 spitfire aircraft to Malta. During this convoy they were under constant attacked from German U boats and the German Luftwaffe. 

Antelope took part in another 5 escorts delivering an additional 55 more spitfires and much needed military supplies to Malta in May. 

Antelope was then based off west Africa, antelope escorted troop convoys taking part in operation Torch, the Allied invasion of West Africa.

In July 1943 antelope took part in operation Husky the Allied invasion of Sicily .

On June 5 and six 1944 ,the antelope took part in D- Day.